To me, a white peach is not a peach. A white peach does not have enough acid, flavor or texture to stand up to cooking. And I don't care for them raw either. My peaches must be yellow. And they must be organic--free of the multiple pesticides regularly applied to peaches in conventional orchards. I look for them at the farmers markets, natural foods stores and even, now, the supermarket. In fact, I found these little beauties at a chain supermarket!
I looked at the label to see where they were grown. Whatever produce I'm buying, it must be local or as close to local as possible. Peaches aren't grown in my immediate area, so I look for ones grown in my state or region. Needless to say, I enjoy them only in summer as I never buy the out-of-season imports.
With a little sleuthing, I was able to use the scant information on the label to track down the farmer who grew these peaches, Peterson Family Farm. I love supporting family farmers who are growing organic produce and being good stewards of the land.
So, no recipe today! Just ...
1 Buy some perfectly ripe and fragrant organic yellow peaches grown as close to where you live as possible.
2 Wash them. No need to peel, just wipe off as much fuzz as you can.
3 Slice into a pretty bowl.
Sweet, easy and delicious, and not a refined carbohydrate in sight! Can't say that's not comfort food!
I'd love to hear your "peach stories." And your thoughts on sustainable, local, organic foods.